Stewed Pig Offal

Stewed Pig Offal

　　   Stewed Pig Offal is a Manchu-Han snack. It primarily uses pig intestines, along with pig heart, stomach, and lungs, but notably excludes pig liver, and is cooked by stewing. The characteristics of Stewed Pig Offal: light, delicious flavor, and can be served as both a soup and a dish.

　　   Ingredients for making Stewed Pig Offal: Main ingredients: 100g pig lungs, 100g pig large intestines, 100g pig hearts, 100g pig stomachs

　　   Seasonings: 10g scallions, 10g salt, 5g MSG, 20g cooking wine, 10g cilantro, 10g vinegar, 5g ginger

　　   How to make Stewed Pig Offal:

　　   1. Clean the pig lungs, intestines, hearts, and stomachs. First blanch them in boiling water for five minutes, then remove and rinse with clean water.

　　   2. After rinsing, put the pig lungs, intestines, hearts, and stomachs back into the pot, bring to a boil, and simmer for two to three hours. Remove, drain, and let cool.

　　   4. Cut all the ingredients into 2cm cubes.

　　   5. Add all the cubed ingredients to a pot with broth, bring to a boil over high heat, then simmer over low heat for half an hour. Add chopped scallions, ginger, 10g salt, 20g cooking wine, 10g rice vinegar, and 10g soy sauce. Adjust seasoning to taste and it’s done.

　　   6. When serving, add chopped cilantro, scallion threads, and 5g MSG.